Tag Archives: recipes

This is a popular breakfast cereal that we serve each weekend here at Sugar Ridge. It is too good to be kept to ourselves, so here is the recipe for you to try it at home!

It is an easy recipe to make and is packed with lots of protein and whole grains. Once you get the basics of it down, you can vary it with your own favourite grains, milks, fruit, nuts/seeds, spices…..many options!

“I am not sure where this recipe originates, but it has been in my Mom’s recipe box for as long as I can remember and I have been making it since I was a kid. These cookies have quickly become a favourite and the recipe has been requested so many times, that we just had to add it to the website. I hope you enjoy making and eating them as much as we do!”

1. Mix together butter and sugars until creamy in a large mixing bowl. 2. Add the egg, water and vanilla mix in. (alternately, instead of the egg, mix the 1 tbsp. ground flax seeds and ¼ c. water in a small glass or measuring cup and let stand for 5 min. until it is gooey and then add to the wet ingredients.) 3. In a small mixing bowl, combine the flour and baking soda and then mix into the large bowl. 4. Mix the oats into the batter and then any additional ingredients from the “optional” recipes. 5. Spoon compacted balls of the batter onto cookie sheets, flatten the balls out a bit with the spoon, and bake for 12 to 15 min. 6. When done in the oven, let the cookies sit to cool on the pan for several minutes for them to firm up.

Mix together milk and rolled oats in a large bowl and leave for 5 min to soak (this is for “quick oats”; soak longer if using “rolled oats” or “large flake oats”).

Blend together dry ingredients and add to milk-oatmeal mixture.

Mix ground flax and water and let stand until it is goopy (~5 min).

Add flax-water mixture and shredded apple into the batter.

Cook on lightly greased griddle until bubbly on top, then flip and cook until browned.

Healthier Modifications:

Gluten free flour can be substituted for wheat flour. Unless specified that it can be added one-to-one as a substitution (like with Bob’s Red Mill Gluten Free All Purpose Flour), add 1.5x the amount of gluten free flour. Also, add Xanthum Gum when using gluten free flour to hold it together better.

Butter/margarine is substituted with shredded apple. Other options are applesauce or mashed banana (or both!) Extra fruit makes the batter heavier/wetter, so you may wish to reduce the amount of liquid added.